Aubergine Teriyaki Sushi

Aubergine Teriyaki Sushi

November 28, 2018

Roll up! Roll up! For these sensational tasting sushi pieces which have been delicately created to give a subtly sweet and satisfying flavour that would be a great lunch option for work.

  • Prep: 1 hr
  • Cook: 30 mins
  • Yields: 20 pieces


For the Aubergine

250g/9oz aubergine/eggplant

4 tbsp. low-sodium soy sauce

4 tbsp. maple syrup

1 tbsp. grated ginger

1 tsp. grated garlic

2 tbsp. sesame oil

1/2 tsp. ground black pepper

For the Sushi

680g/24oz sushi rice

720ml/12fl oz water

60ml/2fl oz rice vinegar

2 tbsp. maple syrup

1/2 tbsp. sesame oil

6 sheets Japanese Nori

1 tbsp. sesame seeds, toasted


1. Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.

2. Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture

3. Rinse the rice.

4. Combine rice and water in a stockpot and bring to a boil.

5. Cover, reduce heat to low and cook for 20 minutes.

6. Grill aubergine slices until fully cooked. About 4-5 minutes per side.

7. Slice grilled aubergine into long strips.

8. In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.

9. When rice is fully cooked, fluff and toss in the rice vinegar mixture.

10. Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.

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